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BAKED SALMON LOAF WITH CHEESE
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BAKED SALMON
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BROILED SALMON PATTIES
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COBLERS SALMON (pickled, salted Salmon)
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DEPOE BAY SALMON CASSEROLE
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Finnish process of curing Salmon
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LAXLADA (Finnish Salmon Scallop)
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Salmon Casserole
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SALMON SOUFFLE
Print          
1/2 lb cooked salmon (de-boned, skinned and flaked)
6 tbsps butter 4 eggs
6 tbsps flour
1 tbsp lemon juice
1 I/2 cups milk
1 tbsp Worcestershire sauce
1/4 cup Sautern
2 tbsps finely chopped
1 tsp salt parsley
Dash of cayenne pepper
1/2 cup grated cheese

Melt butter, stir in flour, add milk gradually and cook until thickened stirring constantly. Blend in wine and remove from heat, add salmon and rest of ingredients except eggs and mix well. Beat egg yolks slightly and stir into Salmon mixture, cool slightly. Beat egg whites until stiff and fold gently into cooled
sauce. Put into ungreased 2 quart casserole. Place in pan with 2 inches of hot water. Bake one hour at 325 degrees.

Makes: lots
Look at user Reviews?


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SAVOURY SALMON LOAF
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STEAMED SALMON
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